AT250267B - Verfahren zur Herstellung backfertiger tiefgekühlter Teige - Google Patents

Verfahren zur Herstellung backfertiger tiefgekühlter Teige

Info

Publication number
AT250267B
AT250267B AT135365A AT135365A AT250267B AT 250267 B AT250267 B AT 250267B AT 135365 A AT135365 A AT 135365A AT 135365 A AT135365 A AT 135365A AT 250267 B AT250267 B AT 250267B
Authority
AT
Austria
Prior art keywords
ready
production
frozen dough
bake frozen
bake
Prior art date
Application number
AT135365A
Other languages
English (en)
Inventor
Sebastian Schremmer
Original Assignee
Sebastian Schremmer
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Sebastian Schremmer filed Critical Sebastian Schremmer
Application granted granted Critical
Publication of AT250267B publication Critical patent/AT250267B/de

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
    • A21D6/001—Cooling

Landscapes

  • Physics & Mathematics (AREA)
  • Thermal Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
AT135365A 1964-02-18 1965-02-16 Verfahren zur Herstellung backfertiger tiefgekühlter Teige AT250267B (de)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DESCH34661A DE1262176B (de) 1964-02-18 1964-02-18 Verfahren zur Herstellung von Teigen, die in ueblicher Weise tiefgekuehlt werden

Publications (1)

Publication Number Publication Date
AT250267B true AT250267B (de) 1966-11-10

Family

ID=7433207

Family Applications (1)

Application Number Title Priority Date Filing Date
AT135365A AT250267B (de) 1964-02-18 1965-02-16 Verfahren zur Herstellung backfertiger tiefgekühlter Teige

Country Status (5)

Country Link
US (1) US3375117A (de)
AT (1) AT250267B (de)
CH (1) CH459111A (de)
DE (1) DE1262176B (de)
GB (1) GB1101647A (de)

Families Citing this family (16)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3479971A (en) * 1967-04-05 1969-11-25 Manitowoc Co Method and apparatus for proofing a bakery product
US3987211A (en) * 1969-04-28 1976-10-19 Dunn Lyman D Method for making slush products
US3928646A (en) * 1972-10-11 1975-12-23 Cannell Auto Process Corp Method for blending temperature sensitive ingredients in the production of dough
US4406911A (en) * 1980-06-30 1983-09-27 General Foods Corporation Method of producing and baking frozen yeast leavened dough
US4374151A (en) * 1980-11-24 1983-02-15 General Foods Corporation Frozen dough for bakery products
FR2497440B1 (fr) * 1981-01-08 1985-10-31 Maudet Ets Procede de preparation de pate a pain de longue conservation et application
JPS58201978A (ja) * 1982-05-21 1983-11-25 Oriental Yeast Co Ltd サッカロミセス・スペシーズｆｄ６１２
JPS6030635A (ja) * 1983-07-29 1985-02-16 日清製粉株式会社 イ−スト発酵食品の冷凍生地の製法
KR900005966B1 (ko) * 1985-12-28 1990-08-18 도시로 스즈끼 식품용 분립체의 혼합 또는 혼련방법
EP0305071A3 (de) * 1987-08-24 1990-01-31 General Foods Corporation Verfahren zur Herstellung von entwickelten ungebackenen und tiefgefrorenen Teigprodukten
JPH044837A (ja) * 1990-04-23 1992-01-09 Rheon Autom Mach Co Ltd ベイキング生地シートの製造方法及び装置
DE10353048A1 (de) * 2003-11-13 2005-06-16 Bäcker Bachmeier GmbH & Co. KG Gefrorener Rührkuchenteig
GB2440303B (en) * 2006-05-26 2011-10-19 Marianne Jones Method of producing a rubbed fat and flour mixture
US8053006B2 (en) * 2009-04-03 2011-11-08 Paris Croissant Co., Ltd. Method of making bread and bread made by the method
US8029834B2 (en) * 2009-04-03 2011-10-04 Paris Croissant Co., Ltd. Method of making bread and bread made by the method
DE102014213450A1 (de) * 2014-07-10 2016-01-14 Kuchenmeister Gmbh Multivariables Backverfahren und Vorrichtung dafür

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CA550983A (en) * 1957-12-31 Walter M. Lowney Company Limited Frozen sponge batter
US1870882A (en) * 1929-01-11 1932-08-09 Ward Inc Ashley F Making pie crust
US2810650A (en) * 1955-03-04 1957-10-22 Monsanto Chemicals Refrigeration of doughs and batters including as a leavening component dicalcium phosphate dihydrate

Also Published As

Publication number Publication date
GB1101647A (en) 1968-01-31
CH459111A (de) 1968-07-15
US3375117A (en) 1968-03-26
DE1262176B (de) 1968-03-07

Similar Documents

Publication Publication Date Title
AT271930B (de) Verfahren zur Herstellung filzartiger Flächengebilde
CH478156A (de) Verfahren zur Herstellung neuartiger Antibiotika
AT262132B (de) Verfahren zur Herstellung von dampfgehärteten Leichtbauerzeugnissen
AT263734B (de) Verfahren zur Herstellung von Diolefinen
AT250267B (de) Verfahren zur Herstellung backfertiger tiefgekühlter Teige
CH456422A (de) Verfahren zur Herstellung von Treibsatzkörpern
AT254164B (de) Verfahren zur Herstellung von Polyisocyanaten
CH443665A (de) Verfahren zur Herstellung von hitzebeständigen organischen Schaumstoffgebilden
CH475923A (de) Verfahren zur Herstellung homöoporöser Kohlenstoffkörper
CH454163A (de) Verfahren zur Herstellung von Polyhalogenphenolen
CH445464A (de) Verfahren zur Herstellung von Natriumbikarbonat
AT258586B (de) Verfahren zur Herstellung von Schaumstoffen
CH504501A (de) Verfahren zur Herstellung von Schaumstoffen
CH454161A (de) Verfahren zur Herstellung eledoisinwirksamer Undekapeptide
AT256808B (de) Verfahren zur Herstellung von ɛ-Caprolactam
CH485849A (de) Verfahren zur Herstellung des neuen Antibiotikums Kalamycin
CH442261A (de) Verfahren zur Herstellung von Nitritestern
CH441281A (de) Verfahren zur kontinuierlichen Herstellung von Monoolefinen
AT261917B (de) Verfahren zur Herstellung von Schaumstoffen
CH487950A (de) Kontinuierliches Verfahren zur Herstellung von länglichen Gegenständen
AT260524B (de) Verfahren zur Herstellung ungesättigter Mischpolymerisate
CH485758A (de) Verfahren zur Herstellung von Thiosemicarbazonen
CH469092A (de) Verfahren zur Herstellung gefrorener Kulturen
CH470840A (de) Verfahren zur Herstellung von Teigen
AT264998B (de) Verfahren zur Herstellung von Fettzubereitungen für Backzwecke